focaccia analysis

hello everyone!

So I made this focaccia, using the recipe in Crust and Crumb. I was a little carefree (or maybe careless): I made the poolish last night and stuck it right in the refrigerator; took it out this morning and let it sit around for a while, until bubbly and kind of fluffy. Made the dough, FORGOT THE YEAST, remixed the dough with the yeast. Let rise. I divided the dough between two sheets, one of which is rising overnight in the refrigerator and one of which I decided to bake after about an hour's rise in a plastic bag.

You can see the result in the photo which I hope has been properly attached. I did want it to be thinnish, like the schiacciata in Florence, but this was really quite thin and hard besides. I pressed it out at about a half-inch, per Reinhart's instructions, and it has some nice holes in it but doesn't seem to have sprung at all.

(I lived in Florence a long time ago, over a bakery. We used to wake up in the middle of the night engulfed in the smell of bread.)

I'm not yet a very experienced baker, so I don't know what this very hard flat bread means: underproofed? Am looking forward to the second half of the experiment tomorrow morning.

THANK YOU for looking.

el pato